Feeds 6-8 as a main or 10-12 if served alongside hot wraps/ quinoa/rice etc

For the toppings:

A creamy swirl of Biotiful organic kefir (original flavour)
Fresh coriander, chop the stems and add to the chilli.
Extra sprinkle oregano & chilli
Sliced jalapenos & lime wedge
A few tbsp of shaved raw red cabbage tossed in lime juice & a sprinkle of salt for 5 minutes.

For the chilli:

1 large red onion, diced
4 cloves garlic, finely diced
1.2kg about 4 big handfuls roughly chopped pumpkin or squash (or a mix of either plus some carrots & sweet potato too)
300g red split lentils
1 large red pepper
1- 1.2 litres litre veg stock
2 x 400ml tin chopped tomatoes
2 x 400ml tin cooked black beans or kidney beans
Optional – 2 tsp maple syrup
Spices and herbs
2 tsp dried oregano
1.5 tsp ground coriander
1 tbsp ground cumin or 2 tsp cumin seeds
1 tsp ground cinnamon

1. Preheat oven 220C & grab a big roasting tray. Carefully slice the pumpkin in half (I keep the peel on), scoop out innards (wash seeds & save for toasting later). Chop into 1 inch chunks, toss in the tray with 2 tbsp olive oil/coconut oil plus ½ tbsp cumin & 1tsp dried oregano & big pinch sea salt & pepper. Save the rest of the spices for the chilli. Roast for 30mins (after 20mins remove the tray from the oven, toss & return to the oven).

2. For the chilli – in a large pan, fry onions in 2 tbsp coconut/olive oil for 10mins, stirring every now & then. Add the rest of the spices & oregano & big pinch s&p for the last few mins.

3. Add tomato paste, stir & fry for a minute then add the pepper (& pumpkin chunks if you’re not roasting them)

4. Add red lentils, tomatoes, veg stock, stir very well, turn heat up, pop the lid on & bring to a strong simmer. Make sure you check on liquid levels & stir the bottom of the pan well so the lentils don’t catch. If in doubt, lower the heat & add more liquid.

5. After 15mins, add cooked beans & maple syrup & cook for another 10mins until the lentil & veg are tender. Season to taste.

6. Serve up each bowl with a swirl of creamy kefir. I like to sprinkle extra oregano & chilli on top with red cabbage, lime & coriander, enjoy!

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